At his Michelin-starred pub, the Coach, Tom and his head chef Sarah reveal the secrets behind the famous Coach Burger, a tasty towering construction.
Tom puts a spotlight on some fresh ingredients. Tom and his team debut a new sea bass dish and a delicious starter of courgettes and goat's cheese.
Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding.
Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.
In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle.
Tom shares the secrets of one of the pub's favourite desserts: treacle tart. He reveals his sophisticated techniques to impress their guests.
It's all about bold flavours as Tom and his team share the secrets behind a favourite starter: salt cod scotch egg with red pepper puree and chorizo.
Ingredients take centre stage as Tom reveals one of the more unusual dishes on his pub menu: a luxurious oyster mushroom risotto without any rice
In Tom’s pub, retro dishes get a new lease of life. On the dessert menu is strawberry jam roly poly, a far cry from the school dinners of our childhood. More blasts from the past include chicken Kiev and deep-fried whitebait with Marie Rose sauce.
Tom concludes his pub secrets with revelations about life as a young chef.
Tom welcomes us back to his pub for a brand new series. He gives us an exclusive look at how a rotisserie roast beef dish is created and there are three more pub recipes to enjoy in his test kitchen; mackerel pate, beef stew and a luxurious rice pudding.
Tom and his team of chefs on a trip down memory lane. There are fond memories of winning a Michelin star, there's a dish on the menu inspired by Tom's childhood, and three wonderfully nostalgic recipes we can cook at home.
In this all-American episode, it's pancakes for breakfast for Tom and the team, before they make an incredible lemon meringue pie. Tom also cooks up a super-dirty mac and cheese, a Caesar salad, and his take on another US classic, key lime pie.
The pub secrets revealed this time include what it takes to get a 5-star hygiene rating and how to make venison chilli with toasted rice cream and chocolate. Tom also cooks a delicious duck salad, a guinea fowl schnitzel, and a mint chocolate cheesecake.
Tom fillets and skins a freshly caught turbot which will be served at lunchtime with hollandaise sauce. There are more flavour double acts in his test kitchen, including cheese and onion scones, lamb rump with mint salsa, and toffee apple crumble cake.
In the pub today, Tom and his brigade of chefs are joking about all the French words and phrases they use in the kitchen. Clafouti is on the menu and dishes to cook at home include a French onion soup, a cassoulet stew and a frangipane tart. Bon appétit!
Tom and his team use the freshest ingredients to make the fastest dishes
Tom spices up the pub kitchen with dishes from three different continents.
Tom reveals the number of eggs needed to cook the pub's upmarket menu
An Italian inspired menu in the pub includes an amazing wild boar lasagne.
